STEAMED FISH WITH FISH MAW GRAVY

Name: STEAMED FISH WITH FISH MAW GRAVY
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: Chinese
Ingredients: fish 1, around 600 g, whole; salt 1/2 tsp; ginger 4 slices; fish maw 10 g, soaked for 10 minutes; dried mushroom 2, soaked for 30 minutes; oil 1 tsp; water 130 ml; Knorr Chicken Stock Cube 1/4 tsp; oyster sauce 1/4 tsp; salt a dash, if necessary; light soy sauce, a dash; coriander 1 stalk, sliced; white pepper, a dash

Healthy, hearty and wholesome, this dish is brimming with the sweet goodness of fish meat and fish maw.

15 mins

Cooking Time
Hard

Difficulty
30 mins

Prep Time
4 People

Serves

Ingredients

fish 1, around 600 g, whole
salt 1/2 tsp
ginger 4 slices
fish maw 10 g, soaked for 10 minutes
dried mushroom 2, soaked for 30 minutes
oil 1 tsp

Gravy:

water 130 ml
Knorr Chicken Stock Cube 1/4 tsp
oyster sauce 1/4 tsp
salt a dash, if necessary
light soy sauce, a dash
coriander 1 stalk, sliced
white pepper, a dash

Cooking Methods

Rub fish with salt. Wash and drain thoroughly.
Steam fish with ginger for 9 – 12 minutes.
Meanwhile, simmer Knorr Chicken cube and oyster sauce in water for 5 minutes.
Squeeze water out from fish maw and mushroom. Slice thinly.
Add fish maw, mushroom into the gravy and continue to simmer for another 5 minutes.
Remove fish from steamer when cooked. Pour away the liquid and place it in a serving plate.
Pour fish maw gravy onto fish.
Sprinkle spring onion and white pepper.
Heat oil to smoking point.
Drizzle it over fish and serve immediately.